Pasta Puttanesca with Arugula


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This is a refreshing summer meal!

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Time needed

15 min preparation + 15 min cooking


  • 1 16-oz. pkg. gemelli or corkscrew pasta
  • 1 1/2 lbs. tomatoes, cut into 1/2-inch pieces
  • 1 med. shallot, minced
  • 1 garlic clove, crushed with press
  • 2 Tbs. olive oil
  • 2 Tbs. capers, drained and chopped
  • 1 Tbs. red wine vinegar
  • 1/2 tsp. grated fresh lemon peel
  • 1/4 tsp. crushed red pepper
  • 2 bunches arugula (about 4 oz. each), tough stems removed, leaves coarsely chopped
  • 1 C. packed fresh bail leaves, chopped

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Cook pasta as label directs. Meanwhile, in large serving bowl, toss tomatoes with shallot, garlic, oil, capers, vinegar, lemon peel and crushed red pepper until well mixed. Add pasta to tomato mixture and toss to combine. Just before serving, gently toss warm pasta mixture with arugula and basil until greens are slightly wilted.

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